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In situfermentation dynamics during production ofgundrukandkhalpi, ethnic fermented vegetable products of the Himalayas

✍ Scribed by Buddhiman Tamang; Jyoti Prakash Tamang

Book ID: 107595921
Publisher: Springer
Year: 2010
Tongue: English
Weight: 569 KB
Volume: 50
Category: Article
ISSN: 0046-8991
DOI: 10.1007/s12088-010-0058-1

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